Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study

Pascoal, Diego Roberto da Cunha; Moura, Lídia Eloy; Silva, Jaff Ribeiro da; Assis, Denilson de Jesus; Costa, Samantha Serra; Druzian, Janice Izabel

doi:10.1590/fst.80221

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.80221 copy

Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The aim of this study was the physicochemical characterization of traditional cassava flours from Copioba Valley in Reconcavo Baiano (Northeast Brazil). Samples were collected in flour houses and analyzed by official methods of proximate composition and chromatography and spectroscopy for fatty acids and volatile compounds. Regardless of geographical origin (inside and outside the Valley) and processing type (Copioba and Common flour), there were no significant differences in water activity, ash, crude protein, starch, carbohydrates or acidity. By contrast, significant differences were observed in moisture, particle size, total lipids, palmitic acid and volatile compounds, mainly nonanal. Discriminant classification by principal component analysis according to origin and processing was obtained using this differentiation. These parameters are important for associations of reputation, authenticity and differentiation with the Protected Geographical Indication of Copioba cassava flours.

Keywords:
Manihot esculenta Crantz; fingerprint; lipid oxidation; headspace GC-MS; Copioba Valley; Reconcavo Baiano

	Samples	Moisture (%)	a_w	Ashes (%)	Total lipids (%)	Proteins (%)	Starch (%)	Carbohydrates (%)	Acidity (meq NaOH 0.1N/100g)	Volatiles
	Samples	Moisture (%)	a_w	Ashes (%)	Total lipids (%)	Proteins (%)	Starch (%)	Carbohydrates (%)	Acidity (meq NaOH 0.1N/100g)	2-Octenal	3.5-Octadien-2-ona	Nonanal	Decanal	2-Decenal
Copioba from Copioba Valley (reference)	1*	1.84 ± 0.08	0.40 ± 0.01	0.93 ± 0.01	0.19 ± 0.01	1.05 ± 0.19	97.16 ± 1.47	95.99 ± 0.72	3.21 ± 0.07	ND	0.46 ± 0.08	1.29 ± 0.40	0.44 ± 0.03	ND
	2*	0.96 ± 0.04	0.33 ± 0.01	1.12 ± 0.00	0.18 ± 0.01	0.90 ± 0.12	78.59 ± 0.96	96.84 ± 0.04	6.10 ± 0.23	0.60 ± 0.03	0.95 ± 0.03	1.23 ± 0.01	0.16 ± 0.00	0.11 ± 0.01
	Mean ± SD	1.40 ± 0.44^b	0.37 ± 0.04^a	1.03 ± 0.10^a	0.19 ± 0.01^c	0.98 ± 0.08^a	87.88 ± 9.29^a	96.40 ± 0.60^a	4.66 ± 1.45^a	0.30 ± 0.42 ^a	0.70 ± 0.34 ^a	1.26 ± 0.04 ^a	0.30 ± 0.20 ^a	0.05 ± 0.08 ^a
Copioba from Copioba Valley	3	6.08 ± 0.06	0.21 ± 0.00	1.10 ± 0.02	0.50 ± 0.03	1.45 ± 0.04	89.49 ± 0.66	90.87 ± 0.04	3.66 ± 0.07	2.57 ± 0.87	0.92 ± 0.54	8.33 ± 2.70	1.33 ± 0.45	0.95 ± 0.40
	4	8.42 ± 0.05	0.36 ± 0.00	0.92 ± 0.03	0.52 ± 0.01	0.81 ± 0.03	88.79 ± 2.43	89.32 ± 0.03	6.77 ± 0.22	ND	0.72 ± 0.35	3.70 ± 1.20	0.63 ± 0.08	0.48 ± 0.22
	5	4.85 ± 0.10	0.12 ± 0.00	0.97 ± 0.03	0.55 ± 0.02	1.20 ± 0.05	90.89 ± 1.44	92.43 ± 0.05	6.95 ± 0.27	1.57 ± 0.44	0.86 ± 0.30	7.53 ± 1.76	1.40 ± 0.56	1.11 ± 0.72
	6	5.61 ± 0.01	0.15 ± 0.00	1.09 ± 0.01	0.56 ± 0.03	0.50 ± 0.02	89.44 ± 1.23	92.24 ± 0.03	2.13 ± 0.05	0.27 ± 0.10	0.86 ± 0.30	1.16 ± 0.27	0.29 ± 0.07	0.23 ± 0.09
	7	4.73 ± 0.19	0.36 ± 0.00	1.19 ± 0.04	0.47 ± 0.03	0.82 ± 0.11	85.02 ± 0.47	92.79 ± 0.09	5.02 ± 0.20	0.76 ± 0.07	0.69 ± 0.08	3.73 ± 0.98	0.47 ± 0.08	0.53 ± 0.23
	8	6.23 ± 0.14	0.53 ± 0.01	1.09 ± 0.04	0.40 ± 0.02	1.07 ± 0.10	78.87 ± 0.67	91.21 ± 0.08	4.40 ± 0.09	2.40 ± 0.78	0.86 ± 0.44	4.04 ± 1.59	2.04 ± 0.75	1.26 ± 0.80
	9	6.46 ± 0.06	0.24 ± 0.00	1.01 ± 0.02	0.43 ± 0.01	0.92 ± 0.03	88.72 ± 4.48	91.18 ± 0.03	5.78 ± 0.24	0.94 ± 0.02	0.41 ± 0.01	5.10 ± 0.04	1.17 ± 0.01	0.90 ± 0.01
	10	4.68 ± 0.05	0.17 ± 0.01	0.87 ± 0.01	0.40 ± 0.00	1.28 ± 0.04	86.93 ± 0.78	92.77 ± 0.03	12.50 ± 0.62	1.48 ± 0.03	1.24 ± 0.00	8.27 ± 0.03	1.61 ± 0.02	1.37 ± 0.06
	Mean ± SD	5.88 ± 2.36^a	0.27 ± 0.11^a	1.03 ± 0.31^a	0.46 ± 0.23^b	1.01 ± 0.05^a	79.56 ± 24.88^a	91.62 ± 1.19^a	5.90 ± 0.22^a	1.25 ± 0.93 ^a	0.82 ± 0.23 ^a	5.23 ± 2.58 ^ab	1.12 ± 0.61 ^ab	0.85 ± 0.40 ^a
Common from Copioba Valley	11	3.83 ± 0.14	0.10 ± 0.00	1.21 ± 0.03	0.62 ± 0.02	0.82 ± 0.03	88.79 ± 3.20	93.52 ± 0.05	5.48 ± 0.25	5.41 ± 0.38	4.55 ± 0.35	31.97 ± 2.39	5.36 ± 0.36	4.86 ± 0.27
	12	5.17 ± 0.16	0.19 ± 0.00	1.17 ± 0.03	0.56 ± 0.01	0.60 ± 0.02	86.01 ± 0.81	92.50 ± 0.05	6.88 ± 0.06	4.53 ± 0.47	3.09 ± 0.57	25.82 ± 2.62	5.23 ± 0.46	5.18 ± 0.43
	13	6.63 ± 0.14	0.25 ± 0.00	1.11 ± 0.01	0.53 ± 0.02	0.96 ± 0.02	80.30 ± 1.65	90.77± 0.05	7.10 ± 0.16	5.73 ± 0.96	4.03 ± 1.17	45.07 ± 0.12	8.65 ± 0.15	5.21 ± 0.66
	14	5.74 ± 0.12	0.20 ± 0.00	0.95 ± 0.04	0.60 ± 0.01	1.01 ± 0.03	84.52 ± 3.40	91.70 ± 0.05	6.64 ± 0.12	2.66 ± 1.43	1.86 ± 0.33	23.93 ± 5.46	6.49 ± 2.31	3.30 ± 1.99
	Mean ± SD	5.34 ± 1.17^a	0.19 ± 0.06^a	1.11 ± 0.11^a	0.58 ± 0.04^a	0.85 ± 0.18^a	84.91 ± 3.54^a	92.12 ± 1.16^a	6.53 ± 0.72^a	4.58 ± 1.38 ^b	3.38 ± 1.18 ^a	31.70 ± 9.55 ^b	6.43 ± 1.58 ^b	4.64 ± 0.91 ^b
Copioba from outside of the Copioba Valley	15	5.19 ± 0.11	0.49 ± 0.01	1.03 ± 0.04	0.28 ± 0.01	0.57 ± 0.06	81.96 ± 0.88	92.93 ± 0.06	6.39 ± 0.04	0.25 ± 0.07	0.26 ± 0.04	1.42 ± 0.63	1.19 ± 0.46	1.09 ± 0.36
	16	7.22 ± 0.18	0.61 ± 0.00	1.02 ± 0.03	0.24 ± 0.03	0.78 ± 0.03	85.62 ± 0.51	90.74 ± 0.06	6.20 ± 0.02	2.16 ± 1.22	0.53 ± 0.11	4.48 ± 0.68	1.01 ± 0.03	0.67 ± 0.02
	17	1.90 ± 0.12	0.23 ± 0.01	1.06 ± 0.01	0.40 ± 0.02	1.13 ± 0.05	84.12 ± 0.35	95.57 ± 0.05	5.14 ± 0.05	0.71 ± 0.00	1.96 ± 0.08	2.88 ± 0.05	0.55 ± 0.00	0.36 ± 0.00
	18	2.67 ± 0.04	0.29 ± 0.01	0.83 ± 0.09	0.35 ± 0.01	1.42 ± 0.06	87.26 ± 1.01	94.73 ± 0.05	4.88 ± 0.06	2.42 ± 0.03	0.97 ± 0.05	5.39 ± 0.12	1.14 ± 0.01	1.03 ± 0.02
	19	2.41 ± 0.15	0.27 ± 0.00	0.98 ± 0.01	0.37 ± 0.03	0.96 ± 0.04	81.19 ± 0.76	95.28 ± 0.06	5.37 ± 0.02	1.62 ± 0.13	0.49 ± 0.20	8.92 ± 0.18	1.20 ± 0.01	1.68 ± 0.05
	20	4.04 ± 0.16	0.56 ± 0.00	1.05 ± 0.03	0.17 ± 0.01	0.84 ± 0.04	70.53 ± 1.20	93.90 ± 0.06	6.19 ± 0.06	1.72 ± 0.06	1.64 ± 0.00	4.57 ± 0.14	0.88 ± 0.03	0.65 ± 0.04
	Mean ± SD	3.91 ± 2.02^a	0.41 ± 0.16^a	1.00 ± 0.09^a	0.30 ± 0.09^d	0.95 ± 0.30^a	81.78 ± 5.95^a	93.84 ± 1.80^a	5.70 ± 0.64^a	1.48 ± 0.84 ^ab	0.98 ± 0.68 ^a	4.61 ± 2.54 ^a	0.99 ± 0.25 ^a	0.91 ± 0.46 ^ab

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[1] *Corresponding author: diego.pascoal@ufba.br